Sardinian Ricotta and Saffron Ravioli | San Gavino-Style Filled Pasta
Fresh egg ravioli filled with ricotta, saffron, lemon zest, nutmeg, and cheese, served with butter and pecorino.
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at mediterraneanjoy.com.
Cooking tools:
- Rolling pin
- Mixing bowl
- Kitchen scale
- Measuring spoon
- Measuring cup
- Grater
- Fork
- Spoon
- Fluted pastry wheel
- Pot
- Colander
- Slotted spoon
- Plate
- Saucepan
- Plastic wrap
- Ruler
- Chef's knife
Ingredients
- 500 g All-purpose flour
- 6 eggs Large eggs (5 for the dough, 1 for the filling)
- 1 tsp Fine salt
- 400 g Ricotta (well drained)
- 150 g Pecorino (grated)
- 1 lemon Lemon zest
- 1 pinch Saffron
- 1/4 tsp Nutmeg
- 70 g Unsalted butter
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
111. Sardinian Ravioli with Ricotta, Orange Zest and Saffron Recipe | Samsung Food App
app.samsungfood.com
Pleated Sardinian Raviolo
antoniocarlucciofoundation.org
Raviolo with Egg Yolk in Truffle Scented Sage Brown Butter Sauce
sippitysup.com
Pumpkin & Ricotta Ravioli with Sage Butter
foodoptions.co.uk
Sardinian Sweet Ravioli | Fried Ravioli Dolci With Cheese and Lemon
mediterraneanjoy.com
RAVIOLI WITH LEMON RICOTTA AND SAGE BUTTER
dadsthatcook.com
Ravioli with sweet red onion preserve and ricotta filling
cascinasancassiano.com
Radicchio Stuffed Ravioli - Italian recipes by GialloZafferano
giallozafferano.com